Easy

Mushroom

Onion

unit

Soft butter

Red wine

Veal stock

tablespoon

Mushrooms Burgundy style

<h5>10 min</h5><p>Cut the base of the 850 g mushroom stems, brush them quickly under water, do not soak them.</p><p>Drain them, then dry them with a cloth.</p>

<h5>5 min</h5><p>Cut them in the height, in 4 or more according to their size.</p><p>You must try not to cut them too small, you want to have "de la mâche", that is to say a sensation of a certain firmness in the mouth.</p>

<h5>4 min</h5><p>Prepare then chop 1 onion.</p>

<h5>1 min</h5><p>In a large saucepan over medium heat, pour 50 g of butter and when it is frothy add the onion, salt and pepper.</p><p>Cook for 1 minute without browning.</p>

<h5>6 min</h5><p>Add the mushrooms, increase the heat to high, mix well and brown them well, stirring regularly.</p>

<h5>2 min</h5><p>Add 300 ml of red wine and 1 tablespoon of veal stock, salt, pepper and mix well.</p>

<h5>10 min</h5><p>Let this reduce until almost no liquid remains.</p>

<p>Serve alone or as a side dish with meat, for example.</p>

Easy

39 min

Accompaniment

Main course

Servings

4

Nutrition

/ per serving

Directions

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